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Lemon Cream Pie
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| 9 oz | gingersnaps |
| 6 T | unsalted butter, melted |
| 2 T | sugar |
| 1 t | salt |
| 2 | eggs |
| 1-14 oz can | sweetened condensed milk |
| 1 T | lemon zest |
| 1/2 C | lemon juice |
| 1 C | heavy cream |
| 2 T | powdered sugar |
Heat oven to 350. In food processor process gingersnaps until fine. Add butter, sugar, and 1/2 t salt and pulse until moistened. Press firmly into pie pan. Place on rimmed baking sheet and back until edges are dry and set-16-18 mins. Bottom may still appear moist. Let cool.
In med bowl, whisk together eggs, milk, lemon zest and juice, add remaining 1/2 t salt. Pour mixture into crust and bake until set in center-18-20 mins. Let cool and then refrigerate until firm at least 2 hours.
Whip cream and powdered sugar on med until soft peaks form-2-3 mins. Spread on pie, sprinkle with additional zest and serve.
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